Dairy Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables have a way of turning a simple salad into something genuinely exciting, and this one delivers on every level — sweet caramelized potato, earthy beets, jammy red onion, and crispy chickpeas all piled over peppery arugula. The turmeric-lemon vinaigrette ties it all together with a bright, slightly warm kick from fresh lemon juice, ginger, and garlic, and it comes together with just a quick whisk while the oven does the heavy lifting. Skipping dairy here is completely effortless because the dish never needed it — olive oil, honey, and bold spices create richness and depth without any cream or cheese in sight. Patting the chickpeas dry before roasting is a small step that pays off big, giving you that satisfying golden crunch against the tender vegetables. Crunchy walnuts add another layer of texture, making every forkful feel substantial enough to serve as a full meal. It's the kind of colorful, nourishing bowl that looks impressive on the table but comes together with straightforward pantry staples and one baking sheet.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with paper towels — this helps them crisp in the oven.
- 2
Spread the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and chickpeas on the other half. Drizzle all the vegetables with 3 tbsp olive oil, then sprinkle with the turmeric, cumin, salt, and black pepper. Toss each section briefly to coat, keeping the beets and sweet potatoes separate from the chickpeas so the beet color doesn't bleed.
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